Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
@drd24au. Cooking BBs for 5 hours even at your low temp seems like a very long time to me. And way too much bone seems to be exposed; my ribs pull up just a quarter inch or so. Finally, they look like they have a very dense crust. Much of the advice on the board deals with St. Louis cut, a different animal.